INGREDIENTS

INSTRUCTIONS

1
These are very good basic stocks. The garlic broth is particularly
good by itself on cold days when you have a slight head cold in need
of clearing :-) Except for oil, which I omitted, this recipe is
directly from the book.  First scrub the potatoes very throroughly and
cut away any blemishes,  then peel them into thick strips at least 1/4
inch thick. Use peeled  potatoes in another recipe. Peel the onion and
quarter it, Wash  carrots and celery and slice.  Combine all ingedients
but Tabasco sauce and lemon juice in a large  stock pot and simmer for
about 1 1/2 - 2 hours, or until the veggies  are really soft. Add water
as needed to the pot to keep the veggies  covered with liquid. There
should be about 6 cups of broth when done,  so add water sparingly. The
broth will be done when it tastes just  right :-) simmer it a little
longer if it seems weak, or add a little  water if it seems strong.
For a clear broth, strain out all the veggies with a sieve, and adjust
seasonings as needed. For a thin puree, fish out the celery, garlic,
and bay leaf, then press everything through a sieve until a dry pulp
is left (I cheat and run it through the food processor). Lastly, add  a
dash of Tabasco and/or lemon juice, if desired.  Garlic Broth <T>  Make
the Potato Peel Broth above, adding an entire head of garlic in  place
of the single clove. Break up the head of garlic and mash the  cloves
just a little (no need to peel it). This is better as a clear  broth,
IMHO. The recipe calls for 11/2 T olive oil, but I never miss  it.
Posted to fatfree digest V97 #271 by ASconyers@aol.com on Nov 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 383
Calories From Fat: 157
Total Fat: 17.9g
Cholesterol: 102.7mg
Sodium: 174mg
Potassium: 322mg
Carbohydrates: 46.7g
Fiber: 4g
Sugar: 2.7g
Protein: 9.7g